How to make: Papaya Salad

Put down the boring Egg & Cress for lunch and indulge in the world of Thai street food! We’ve made a vegetarian version of one of our favourite dishes from the menu – Som Tum Papaya salad. But don’t let ‘Salad’ in the name put you off. Spicy, salty, sour and sweet – the perfect flavour balance packs a punch and goes perfectly with a bowl of sticky rice on the side.

Time: Around 15 minutes      Serving: 2 servings      Things you need: Peeler, Knife,  Pestle and Mortar

Ingredients:

80g green papaya
25g carrots
60g cherry tomatoes
20g fine beans
5g palm sugar
1 tbsp tamarind juice
5g fresh red chillies
1 clove of garlic
2 tsp lime juice
30g roasted peanuts
10ml soy sauce
1 half of a lime

1. Peel and shred the papaya and carrots. Chop the cherry tomatoes and fine beans in halves.
2. In a pestle and mortar, pound your fresh chillies first, then add your garlic.
3. Once the garlic is crushed, add all the ingredients together and pound whilst squeezing the lime juice.

We’d love to see your Papaya Salad creations with us Khun! To share with us tag us on Instagram, Twitter, Facebook with #TKSelfie.

 

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